This tasty cake is just like the ones grandmother used to make. It is a real old-fashioned, made from scratch recipe that is a bit different than most. Many recipes for homemade cakes from scratch call for regular milk. This one calls for buttermilk, which gives it that classic, old-fashioned taste that you just can't get from a boxed cake mix. My grandmother used to make this on lazy days, and now I make it for my family. It's a great tradition.
- 1 cup + 2tbsp. of margarine or butter
- 1 1/2 cup of sugar
- 1 teaspoon of baking soda
- 1 cup of non fat buttermilk
- 3 eggs
- 1 teaspoon of cream of tartar
- 2 cup of flour
- 1 teaspoon of vanilla extract
Directions for mixing and baking the cake:
- Preheat the oven at 350 degrees. Grease and flour two 9 inch round layer cake pans or one 9 X 13 inch cake pan.
- Mix the flour and cream of tarter together, in a mixing bowl until sifted well.
- In another mixing bowl, cream the butter and sugar together until fluffy.
- In another mixing bowl, mix the baking soda and buttermilk until blended well.
- Add the eggs, one at a time into the sugar and butter mixture, and beat after each egg is added.
- Pour the buttermilk and baking soda mixture, into the sugar, butter and egg mixture and beat at a low speed until mixed well.
- A bit at a time, add the flour mixture in. Mix until it forms a creamy cake batter.
- Pour the cake batter in the pan or pans and bake until done. Bake about 30 minutes if you use two, 9 inch pans and 35 to 40 minutes for the 9 X 13 pan. When cake is done, the cake will spring back when touched lightly. You can also use the toothpick method to check the middle. Simply insert it, and if it comes out clean, the cake is done. If it does not, you can base the amount of remaining cooking time on the wet dough left on the toothpick.
- Cool and frost with your favorite frosting, or simply enjoy it by itself. I enjoy mine topped with prepared vanilla pudding and whipped topping mixed together.
To ensure baking better cakes, it's best to test for the oven's accuracy. Butter is usually preferred over margarine as well. When baking with buttermilk, it's essential to include the baking soda. Omitting it will cause a homemade cake from scratch fail to rise properly.